Pork And Potatoes With Orange Juice And Cola
Serves 6
Recipe By: David Garrido - Sara Moulton
1 pounds pork tenderloin -- cut into 1-inch cubes
Salt
2 tablespoons all-purpose flour
3 tablespoons olive oil
2 large Yukon gold potatoes -- cut into 1-inch cubes
1 cup onion -- cut in large dice
2 poblano chiles -- seeded and cut into large dice
1 red bell pepper -- seeded and cut into large dice
2 cup fresh orange juice
2 cup cola
serving suggestion: Yellow rice and wilted fresh spinach leaves
Season the pork with salt, to taste, and lightly the dust the cubes with
flour. Heat the oil in a Dutch oven or a medium-size heavy pot over high
heat. Add the pork and potatoes to the hot oil and saute until golden
brown, about 4 minutes. Add the onion, poblano chiles, and bell pepper.
Continue cooking until the onion is translucent, 3 to 5 minutes. Add the
orange juice and cola. Reduce the heat to a simmer and cook until the
liquid has reduced to sauce consistency, 40 to 50 minutes. (If the sauce
has not reduced in this time, strain and reduce the liquid separately
over high heat until thickened.) Before serving, reseason with salt, if
necessary. Accompany the stew with yellow rice and wilted fresh spinach
leaves.
Cook Time: 1 hour
Yield: 4 to 6 servings
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